MEXICAN SALAD

FOR THE SALAD:
1 head of spinach or lettuce
1 red bell pepper, diced
1 (1 lb.) can black beans, drained
1 cup whole kernel corn
1 small red onion, diced
FOR THE DRESSING:
1/3 cup olive oil or vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon chili powder
pinch of kosher salt
ground black pepper (to taste)

Chop spinach or lettuce finely (size of coarsely chopped parsley). Add the remaining ingredients for the salad.

Whisk together the ingredients for the dressing. Combine with the salad ingredients. Refrigerate overnight.)